Here is the recipe for the Estonian Sauerkraut and Pork Soup. We have a similar version of this soup in Romania too, however we use cabbage and smoked pork.
- 2 pounds of pork (pretty cheap cut with bones – I use country ribs)
1 and 3/4 pounds (800gm) sauerkraut
- 3 quarts water
1 small onion, quartered
1 tart apple
2 carrots, grated
1 tsp salt or to taste
Wash meat, place in cold water and bring to slow boil. Skim the scum as it forms. Add the quartered onion and the spices, simmer gently for 1 hour. Then add the sauerkraut and the whole apple. Simmer another 30 minutes. Add the grated carrots and simmer til soft. Remove apple and the meat. Shred meat and return to pot. Serve hot.